Code C44STR

Golden Bartolacci with carne salada tartare, apulian carousel cucumber, coulis of cetara anchovies and florentine ribbed tomato powder

People

Ingredients for 4 people

8 Bartolacci

80 g carne salada

100 g carousel cucumber

30 g coulis of anchovies

10 g powdered tomato

10 g salt

5 g black pepper

40 g extra virgin olive oil

Procedure

Defrost the Bartolacci. Meanwhile, prepare the tartare with carne salada and season with a little oil, tomato powder and fresh pepper. In addition, season the diced Apulian cucumbers with tomato powder and anchovy coulis. Fry Bartolacci at 150°C until golden, and when ready, drain oil and dry with absorbent paper.

FOR PRESENTATION

Place a bit of mesclun on the bottom of the plate with the cucumber on top. In the center of the plate, with a small circular mold, create a cylinder with the tartare, place fried Bartolacci on the mesclun bed, and sprinkle some tomato powder.

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